20 cups freshly popped corn (from 3/4 cup popping corn)

4 cups sweetened puffed-corn cereal, such as Corn Pops

1 1/2 cups salted roasted peanuts

3 cups sugar

1 1/2 cups light corn syrup

1 stick unsalted butter

1/2 cup water

1 vanilla bean, split and seeds scraped

1 tablespoon kosher salt

1 teaspoon chipotle chile powder

In a very large, lightly oiled bowl, toss the popped corn with the corn cereal and peanuts.

In a large saucepan, combine the sugar with the corn syrup, butter, water, vanilla bean and seeds. Cook over moderately high heat, stirring occasionally, until the syrup registers 295° (hard-crack stage) on a candy thermometer, about 18 minutes. Stir in the salt and chipotle powder.

Immediately pour the hot syrup over the popcorn mix. Using a lightly oiled wooden spoon, stir to coat. Working quickly, scrape the popcorn onto a large sheet of lightly oiled parchment paper. Discard the vanilla bean. Wearing lightly oiled sturdy rubber gloves and using a very large, lightly oiled ice cream scoop (1/4 cup), form thirty-six 2-inch-wide balls, pressing lightly without compacting. Transfer the balls to a lightly oiled baking sheet. Let cool completely before serving.

4 chiles—2 Anaheims and 2 jalapeños

Extra-virgin olive oil

1 large garlic clove, unpeeled

4 ounces shredded Monterey Jack cheese

Salt and freshly ground pepper

1 1/2 pounds ground beef

4 kaiser rolls, split

Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving

Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.

Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.

Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

1 tablespoon plus 1 teaspoon honey

1 tablespoon plus 1 teaspoon sherry vinegar

6 cups finely shredded green cabbage (from 1/2 small head)

3 fresh red chiles such as Fresno, seeded and thinly sliced

Salt

2 tablespoons unsalted butter, softened

2 tablespoons Dijon mustard

4 croissants, split but still attached on one side

4 large hot dogs

2 tablespoons ketchup

1 tablespoon soy sauce

1/2 teaspoon vegetable oil

1 large garlic clove, minced

In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the shredded cabbage and red chiles, season with salt and toss. Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.

Meanwhile, in a small bowl, blend the butter and the mustard. Gently spread the cut sides of the croissants with the butter.

Light a grill. Thread each hot dog lengthwise onto a thick metal or wooden skewer. With a small, sharp knife, make cuts at an angle in 3 rows down each hot dog, about 1/2 inch apart, cutting partway into the hot dog. The cuts should look like rounded half circles. Lightly run the knife down the center of the cuts to halve the half circles.

On a large plate, mix the ketchup with the soy sauce, oil and garlic. Turn to coat each hot dog with the mixture.

Grill the croissants over high heat, cut side down, until toasted, about 30 seconds. Turn and grill the other side for about 10 seconds. Grill the hot dogs over high heat all over, until nicely charred and the cuts open up, about 2 minutes total; the hot dogs should resemble pine cones. 

3 tablespoons butter

1 package of marshmallows

6 cups Kellogg's® Rice Krispies® cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 



2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares

Variations

Dulce De Leche: Stir ½ cup of dulce de leche into marshmallow.

Maple Bacon: Stir ¼ cup of maple syrup, 1 cup of cooked and diced bacon and ¼ cup of brown sugar into marshmallows.

Chocolate Chunk: Stir 1 cup of dark chocolate chips and 1 cup of semi sweet chocolate chips into marshmallow/rice crispie mixture.

20 cups freshly popped corn (from 3/4 cup popping corn)

4 cups sweetened puffed-corn cereal, such as Corn Pops

1 1/2 cups salted roasted peanuts

3 cups sugar

1 1/2 cups light corn syrup

1 vanilla bean, split and seeds scraped

1 tablespoon kosher salt

1 teaspoon chipotle chile powder

1 cup mayonnaise

2 tablespoons distilled white vinegar

4 teaspoons Dijon mustard

Extra-virgin olive oil

1 tablespoon honey

1 tablespoon sherry vinegar

5 tablespoons ketchup

1 tablespoon soy sauce

1/2 teaspoon vegetable oil

1 bag marshmallows

1 box rice krispies

6 cups finely shredded green cabbage (from 1/2 small head)

3 fresh red chiles

3 large garlic clove, minced

4 chiles—2 Anaheims and 2 jalapeños

½ cup chopped cilantro

1 celery rib, cut into 1/4-inch dice

1 apple cut into ¼ inch dice

1 avocado (optional

2 3/4 pounds baby Yukon Gold

Lettuce

onion

tomato

3 hard-boiled eggs chopped

2 sticks unsalted butter

4 ounces shredded Monterey Jack cheese

1 1/2 pounds ground beef

½ pound cooked and chopped bacon

4 large hot dogs

4 kaiser rolls, split

4 croissants,